Apple Cranberry Pie (Printer-Friendly Version)
Tart cranberries and sweet apples combine with cinnamon under a flaky, golden crust for a festive treat.
# What You'll Need:
→ Cranberry Sauce
01 -
2 cups fresh cranberries
02 -
½ cup granulated sugar
03 -
½ cup fresh orange juice
04 -
1 teaspoon freshly grated orange zest
05 -
1 cinnamon stick
→ Pie Crust
06 -
1 pre-made 9-inch refrigerated pie crust
→ Apple Filling
07 -
3 medium Granny Smith apples, peeled, cored, and thinly sliced
08 -
3 medium Honeycrisp apples, peeled, cored, and thinly sliced
09 -
½ cup packed brown sugar
10 -
¼ cup granulated sugar
11 -
2 tablespoons all-purpose flour
12 -
1 teaspoon ground cinnamon
13 -
¼ teaspoon ground nutmeg
14 -
3 tablespoons cornstarch
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¼ teaspoon salt
16 -
1 teaspoon pure vanilla extract
17 -
2 tablespoons unsalted butter, cut into small cubes
→ Finishing
18 -
1 large egg, beaten
# Steps to Follow:
01 -
Combine cranberries, granulated sugar, orange juice, orange zest, and cinnamon stick in a medium saucepan over medium heat. Stir occasionally until cranberries burst and sauce thickens, about 7 to 10 minutes. Remove from heat, discard cinnamon stick, and cool to room temperature.
02 -
Unroll pie crust and fit into a 9-inch pie dish, trimming and fluting edges. Refrigerate at least 20 minutes. Preheat oven to 375°F (190°C). Line crust with parchment and pie weights; par-bake 15 minutes. Remove weights and parchment, bake 5 more minutes until lightly golden. Brush warm crust bottom with beaten egg white to seal.
03 -
In a large bowl, toss sliced apples with brown sugar, granulated sugar, flour, cinnamon, nutmeg, cornstarch, salt, and vanilla extract. Fold in cooled cranberry sauce gently. Let mixture rest 10 to 15 minutes to meld flavors and thicken juices.
04 -
Pour filling into prepared crust. Distribute butter cubes atop filling. Optionally, arrange second pie crust or scraps as lattice or decorative cover. Seal edges and brush top and edges with beaten egg for a glossy finish.
05 -
Bake at 375°F (190°C) for 50 to 60 minutes. After 30 minutes, tent with foil if crust browns too quickly. Filling should bubble and apples be tender when tested with a skewer. Cool at least 2 hours before slicing to set filling.
# Additional Tips:
01 -
Par-baking the crust and brushing with egg white prevents sogginess and maintains a crisp base. Use uniform apple slices for even cooking, and chill both crust and filling before baking for optimal texture.